Preheat oven to 350 degrees. Spray a 9 inch cast iron skillet with cooking spray. (Note: You can use an 9x9 inch baking pan).
Add the dry ingredients to a medium mixing bowl, and stir to combine. Add the wet ingredients and stir to combine. Be careful not to over mix.
Pour the batter into the cast iron skillet then smooth into an even layer with a spatula.
Bake for 30 minutes, until a toothpick can be inserted in the center clean. (If using a regular baking pan, you may need to adjust cooking time slightly.)
Cool at least 10 minutes in the skillet before slicing. Store cornbread in the refrigerator up to 7 days.